Bubble & Squeak

Name: Bubble & Squeak
Ingredients: 2 Tablespoons Sage, Chopped; 7 ounces, weight Sweet Potatoes, Peeled, Chopped, Cooked And Mashed; 3 Tablespoons Pancetta, Chopped And Cooked; 1 pinch Sea Salt And Cracked Pepper; 2 Tablespoons Butter, Divided; 1 Tablespoon Butter; 1 Tablespoon Olive Oil; 1/8 cups Vinegar; 2 whole Eggs, Poached; 1/4 cups Watercress, For Topping

10 ingredients

4 steps

Ingredients

2 Tablespoons Sage, Chopped
7 ounces, weight Sweet Potatoes, Peeled, Chopped, Cooked And Mashed
3 Tablespoons Pancetta, Chopped And Cooked
1 pinch Sea Salt And Cracked Pepper
2 Tablespoons Butter, Divided
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/8 cups Vinegar
2 whole Eggs, Poached
1/4 cups Watercress, For Topping

Directions

1

1. Mix the sage, sweet potatoes, pancetta, and 1 tablespoon melted butter together and season well. Form into 4 small flat cakes or 2 larger cakes.
2

2. Melt the remaining tablespoon of butter and oil in a saute pan over medium high heat and cook cakes until golden brown, about 4 minutes per side.
3

3. Meanwhile, bring a shallow saucepan filled with water to a simmer and add in the vinegar. Gently crack the egg into a small cup and slowly transfer to the watee. Turn down the heat and cook for about five minutes, until cooked. Drain. Repeat with the second egg.
4

4. Place 1 or 2 cakes on a plate and top with fresh watercress and a poached egg. Serves 2.